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ONE SIP AT A TIME

Facts that you always wanted
to know about water

Happy Birthday SOMMCADEMY 🎂


It was one year ago today that I received the confirmation of my registration for SOMMCADEMY. Since then a lot has happened. Here is a short recap:


It all started with a request from the Inner Wheel Club Wiesbaden-Kurpark for a presentation about water.


This was followed by numerous other tastings, e.g. in July at the Heimspiel of the Baron Knyphausen winery or recently at the WeinArt in Geisenheim. I was not only intrigued by how water affects wine, but I also wanted to know how it affects coffee. This led to a tasting at the Kaufmanns coffee roastery.


In addition to numerous tastings, I was able to share my passion for water with many newspapers and magazines. I introduced the profession of a Water Sommelier (e.g. Wiesbadener Kurier, Port01, ChefHeads and Gourmet Media). With VICE, I also got published in an international magazine for the first time.


A highlight was certainly the TV documentary on hr-fernsehen that aired last month. If you haven't seen it, here's the link.


Last October, I was named Water Sensory Expert of the year 2022 at the annual conference of the Water Sommelier Union. And in the same month, I started my blog One sip at a time.


With the launch of Tom Tropfen & Friends last month, there is finally a Coloring Book that easily teaches children about the benefits of drinking water. And with the Drinking Planner, it's now even easier for kids to incorporate a drinking routine into their daily lives.

As I look back, I am very grateful for the many moments and all the people I have met and who have accompanied me on my journey so far. THANK YOU VERY MUCH! 🙏


Now I look forward to the future and am excited to see what other projects lie ahead. This much can be revealed: The first international tasting has already been scheduled.


Many greetings

Timo Bausch

Certified Water Sommelier


 

About Timo Bausch

My fascination with mineral waters began in 2016 during my training as a Water Sommelier. Since then, I have been exploring the characteristics and diversity of water. In addition to pairing water with food, wine, coffee and other beverages, I offer the creation of water menus for restaurants and hotels. Furthermore, it is also important to me to draw attention to the importance of drinking water.


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